Hong Kong's beloved Taipan Bread & Cakes, inventor of the famed snow skin mooncake, announced its immediate closure on Tuesday (June 24), ending a 41-year legacy in the city's bakery industry.
The company cited "unforeseen and insurmountable challenges" in a public notice - widely believed to refer to deepening financial troubles under current owner Ricky Liu Chi-keung, who acquired the chain in 2021.
Founded in 1984 by Kwok Hung-kwan, dubbed the "Father of Snow Skin Mooncakes," Taipan revolutionized the traditional mooncake market in 1989 with its chilled, soft pastry alternative.
Unlike conventional baked mooncakes with their golden, oil-rich crusts, the snow skin variety features a soft, chewy exterior made from glutinous rice flour that requires no baking.
These delicate pastries, served chilled, offered a refreshing alternative to traditional mooncakes while capturing Hong Kong's culinary imagination with innovative flavors.
The original mung bean paste remained the most beloved classic, while adventurous palates enjoyed tropical mango mochi with its chewy texture, rich chocolate truffle creations, pungent durian flavors catering to Southeast Asian tastes, and the harmonious blend of Japanese matcha with traditional red bean.
At its peak, Taipan operated 28 stores across Hong Kong, becoming a household name that inspired competitors like Maxim's and Saint Honore. However, the brand's fortunes declined sharply after businessman Liu's 2021 acquisition.
Despite attempts to modernize stores and reintroduce Taipan to mainland China, the bakery struggled with mounting debts, unpaid rents, and delayed staff salaries.
Recent months saw multiple outlets shuttered, including three MTR station locations, while its Mong Kok branch faced a lawsuit over HK$402,000 in unpaid rent.
Netizens lamented the closure, with many recalling Taipan’s iconic MTR advertisements and expressing sadness over losing a staple of Hong Kong’s Mid-Autumn Festival.
“This year, we won’t see those ads or taste Taipan’s mooncakes anymore—it’s the end of an era," one user wrote on Threads. Others criticized the brand for relying too heavily on its signature product without innovation, with some joking, "After 35 years, the flavors never changed—why not just eat fruit or ice cream instead?"
Taipan’s downfall mirrors the struggles of other local bakery chains, including Tai Cheong Bakery’s retreat from Kowloon and the collapse of chain stores like Hoixe Cake Shop.
Once a trailblazer, Taipan’s exit underscores the challenges facing Hong Kong’s traditional food businesses amid rising costs, shifting consumer habits, and post-pandemic economic strains.
As its shutters come down for the last time, the city bids farewell to a culinary innovator—and a sweet slice of its heritage.
(Marco Lam)
